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Canning and Preserving All-in-One For Dummies

Canning and Preserving All-in-One For Dummies

Consumer Dummies

ISBN: 978-1-118-17202-5

Sep 2011

704 pages



Everything you need to can, preserve, and put up your own food

Amid an increasing focus on locally sourced whole foods, preserving, rather than preservatives, is enjoying a comeback. With 300 delicious recipes, Canning and Preserving All-In-One For Dummies gives you a single, comprehensive resource on all aspects of putting up your own food; the equipment and ingredients you'll need; and the different techniques such as smoking, drying, curing, pickling, juicing, and root cellaring that you'll explore.

Canning and Preserving All-in-One For Dummies is a perfect guide for home cooks looking to learn how to can and preserve their own food, covering preparation times, cooking times, processing times, and the yield you should expect from your efforts, as well as the newest equipment needed to create and store your own healthy foods.

  • Features 300 recipes
  • Covers canning fruits, vegetables, meats, and seafood
  • Includes jams, jellies, butters, condiments, relishes, salsas, and chutneys
  • Provides information on all types of food storage, including pickling, curing, juicing, and root cellars

Whether you're new to canning and preserving or are just looking to expand your repertoire with the great new recipes contained in this book, Canning and Preserving All-in-One For Dummies gives you everything you need to save money and live healthier.

Introduction 1

Book I: Getting Started with Canning and Preserving 7

Chapter 1: The Art and Science of Canning and Preserving 9

Chapter 2: Gathering Your Ingredients 21

Chapter 3: Assembling Your Canning and Preserving Equipment 29

Book II: Water-Bath Canning with Fruits 49

Chapter 1: Discovering Water-Bath Canning 51

Chapter 2: Canning Fruit 65

Chapter 3: Canning Tomatoes 87

Chapter 4: Sweet Spreads: Jams, Jellies, and Butters 97

Chapter 5: Savory Spreads and Conserves: Chutneys, Relishes, and Mincemeats 113

Book III: Mastering the Art of Pickling 125

Chapter 1: Getting Started with Pickling 127

Chapter 2: Pickling Fruits and Veggies 135

Chapter 3: Pickling Meat, Fish, and Eggs 155

Book IV: Fermenting and Brewing 167

Chapter 1: Fermenting for Nutrition 169

Chapter 2: Fermenting Fruits and Veggies 175

Chapter 3: Fermenting Beans 191

Chapter 4: Fermenting Cheese, Dairy, and Vegan Foods 197

Chapter 5: Working with Breads and Grains 213

Chapter 6: Beer-Brewing Basics 229

Chapter 7: Making Your Own Ales, Lagers, and Other Beers 259

Chapter 8: Brewing Other Liquids: Cider, Mead, Vinegar, and Kombucha 273

Book V: Pressure Canning 291

Chapter 1: Holding Up Under Pressure 293

Chapter 2: Canning Veggies 309

Chapter 3: Canning Meats and Seafood 337

Chapter 4: Mixing It Up: Soups, Beans, and Combos 357

Book VI: Freezing 375

Chapter 1: Getting into the Big Chill 377

Chapter 2: Freezing Fruits 389

Chapter 3: Freezing Veggies Like a Pro 403

Chapter 4: Freezing Fresh Herbs 419

Chapter 5: Freezing Poultry, Meat, and Seafood 431

Chapter 6: Freezing Prepared Foods: Meals and Snacks 441

Book VII: Drying and Root Cellaring 451

Chapter 1: Getting a Big-Picture Look at Drying Foods 453

Chapter 2: Drying Fruits and Vegetables 463

Chapter 3: Drying Herbs 493

Chapter 4: Drying Meats 507

Chapter 5: Planning Your Root Cellar 523

Chapter 6: Preparing and Cellaring Veggies and Fruit 531

Book VIII: Smoking, Salting, and Curing 539

Chapter 1: Keeping Meats 541

Chapter 2: Taking on Smoked Meats 549

Chapter 3: Curing and Salting 567

Chapter 4: Making Sausages 579

Book IX: Juicing 597

Chapter 1: Juicing for Better Health 599

Chapter 2: Juicing Fruits and Veggies 605

Chapter 3: Juicing for Health: Detoxification 619

Index 635